Gnocchi alla Romana

Gnocchi alla Romana


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Gnocchi alla Romana is much simpler to pull off than the classic potato gnocchi, or even gnudi. The mixture is spread onto a baking tray and rounds are cut out and baked, with plenty of extra Parmesan cheese on top for good measure. You can serve gnocchi alla Romana as a main course, or indeed slice and serve as a side. Either way, this is a deeply comforting dish that you'll want in your culinary repertoire.

  • Gnocchi alla Romana

  • 500ml of milk
  • 30g of butter
  • salt, to taste
  • nutmeg, to taste
  • 125g of semolina flour
  • 1 egg yolk
  • 40g of Parmesan, finely grated (plus extra to grate on top before serving)
To begin, bring the milk to a simmer with a pinch of salt and nutmeg and whisk in the semolina flour. Stir on a medium-low heat until the mixture starts to thicken and pull away from the sides of the pan. This should take around 10 minutes
Remove from the heat and stir in the butter, cheese and egg yolk – make sure the mixture isn’t piping hot as you don’t want to scramble the yolks
Spread the mixture across a greaseproof-lined tray into a 1.5cm thick layer and allow to cool
Preheat the oven to 180°C/gas mark 4
Cut the dough into discs using a 4cm round cutter, then layer neatly into an ovenproof dish
Grate more Parmesan over the dish and bake for around 25 minutes, or until golden and crispy
Serve up as a vegetarian main with salad, or as a side dish
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